Line a baking sheet with parchment paper. Combine the syrup and nuts in a saucepan. Cook over high heat until the syrup has evaporated and the nuts have caramelized. Transfer the nuts to the baking sheet and set aside. When the nuts are completely cool, chop them coarsely.

Frozen Nougat:

In a stand mixer fitted with the whisk attachment, whip the cream on high speed until stiff peaks form. Refrigerate. Clean and dry the mixing bowl and whisk attachment. Place the egg whites in the bowl. In a saucepan over high heat, heat the maple syrup until it reaches 121°C (250°F). When the syrup reaches 115°C (239°F), begin beating the egg whites on high speed until soft peaks form. When the syrup has reached the specified temperature, reduce the mixer speed to medium and pour the syrup in a thin stream into the beaten egg whites. Beat at medium speed until the meringue cools, about 5 minutes. Pour the whipped cream into a large bowl, and add the meringue, caramelized nuts and maple sugar nuggets. Fold the mixture with a spatula until the ingredients are well blended. Cover the bottom of another bowl with plastic wrap. Pour the nougat into the bowl and spread evenly with an offset spatula. Freeze for 6 hours.

Assembly:

Invert the bowl of frozen nougat onto a plate to unmould. Remove the plastic wrap and pour the maple butter over the top. The maple butter will run down the sides of the nougat. Decorate with maple straws.

Storage:

The frozen nougat will keep for three days in the freezer. After that, the nuts lose their crunch and the nougat is much less fun to eat.

Cayenne Cantaloupe

Cayenne Cantaloupe

From the Humphry Slocombe Ice Cream Book by Jake Godby and Sean Vahey

Makes 1 quart

As you can tell by flavors like Jesus Juice, Baracky Road, and Harvey Milk and Honey, we like making references to pop culture and current events. Right before all the Proposition 8 hoopla, we renamed this flavor You Cantaloupe Until Wednesday.

Combine all the ingredients in a food processor or blender and process until smooth. The smoother, the better. Strain through a fine-mesh strainer into a clean bowl.

Cover the bowl tightly and refrigerate until well chilled, at least 1 hour or preferably overnight. When you are ready to freeze the mixture, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week. (Fruit sorbets are best if enjoyed the same day.)